The Story of Birell

How we make alcohol-free beers without compromise

Our story

The roots of Birell originated in Switzerland in 1962 in the Hürlimann Brewery. The brewers had a deep knowledge of yeast and the role it plays in fermentation, which is when the alcohol in beer is created. They found a way to brew with a special type of yeast so that it produced very little alcohol, even though the fermentation takes just as long as in brewing regular beer. As a result, Birell retains the characteristics of a classic beer – body, mouthfeel, foam, and most importantly great taste – but as an alcohol-free beer.

The process

 

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1. Brewhouse
For Birell, we begin the brewing process, using barley malt, hops and water.

2. Fermentation
Next we add yeast to the brew. However, this is where it gets tricky: we stop the fermentation at exactly 1% ABV. We do this by rapidly cooling the brew…

 

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3. Dealcoholizing/Filtration
…and immediately filtering it to remove alcohol.

So that’s how it’s done! The result is Birell – a naturally refreshing alcohol-free beer with no compromise on taste.

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